Description
This Tomato Cucumber Orzo Salad is a fresh, colorful, and easy Mediterranean-inspired side dish made with tender orzo pasta, juicy cherry tomatoes, crisp cucumber, red onion, fresh herbs like parsley and dill, and creamy feta cheese. Tossed with a bright and zesty lemon dressing featuring olive oil, fresh lemon juice, Dijon mustard, garlic, and oregano, it’s perfect for light summer lunches, picnics, and family gatherings. The salad is chilled to allow the flavors to meld beautifully, making it a refreshing and vibrant dish.
Ingredients
For the Salad
- 1 1/2 cups uncooked orzo
- 1 1/2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/4 cup Kalamata olives, sliced (optional)
Lemon Dressing
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Orzo: Bring a large pot of salted water to a rolling boil. Add 1 1/2 cups of uncooked orzo and cook according to package directions until al dente, usually about 8-10 minutes.
- Drain and Rinse: Drain the cooked orzo in a colander and rinse briefly under cold water to stop the cooking process and cool the pasta. Drain thoroughly to avoid excess water.
- Prepare the Lemon Dressing: In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, minced garlic clove, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- Combine Salad Ingredients: Place the cooled orzo into a large mixing bowl. Add halved cherry tomatoes, diced cucumber, finely sliced red onion, crumbled feta cheese, chopped fresh parsley, chopped fresh dill, and sliced Kalamata olives if using.
- Toss with Dressing: Pour the prepared lemon dressing over the salad ingredients. Gently toss everything together until the salad is evenly coated with the dressing.
- Chill to Marinate: Cover the salad bowl and refrigerate for 20–30 minutes. This resting time allows the flavors to meld and deepen.
- Serve: Before serving, give the salad a gentle toss again. Garnish with additional fresh herbs if desired for extra color and flavor.
Notes
- Rinsing the cooked orzo keeps the salad light and prevents the pasta from becoming sticky.
- Add cooked chickpeas for extra protein and heartiness.
- Substitute feta cheese with goat cheese or omit cheese altogether for a dairy-free version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If the salad seems dry after refrigeration, add a small drizzle of olive oil and lemon juice before serving to refresh flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
